Chicken Congee Gye Joke Recipes

CHICKEN CONGEE

Steps:

• Rinse and drain the rice.
• Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn't stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.
• Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.

CHICKEN CONGEE (鸡粥)

Steps:

• Wash rice in a bowl:
• Start boiling water. Chop ginger into thin slices, and then into thin strips. Chop a few strands of cilantro and green onion into small pieces.
• Cut the chicken into thin slices and place it in a bowl to marinate.
• Pour the boiled water from earlier into a pot, set on high heat, and wait for the pot to boil before adding our rice. It's important not to add the rice before the pot starts boiling.
• Once the pot is boiling again, we'll partially cover the pot and let it cook at medium heat for 25 minutes.
• Once we've hit 25 minutes, we can either proceed with this step or cook it for longer.
• Set the stove to high heat, and slowly add the chicken over the course of 30 to 60 seconds, stirring constantly as you go. If you add it all at once, it will clump up.
• Almost there! Add the strips of ginger, as well as salt and chicken bouillon. Stir everything around for 20-30 seconds.
• Turn off the heat, and pour the jook into your favorite bowl. Garnish with the green onions and cilantro.

CHICKEN CONGEE (GYE JOKE)

Steps:

• Marinate the pork with salt overnight. Just before cooking, rinse with water.
• Marinate chicken meat with soy sauce overnight.
• Cook the rice with the stock and the salted lean pork in a slow cooker. Start cooking at about 9 p.m. over high heat. Just before going to bed, stir the porridge and scrape the bottom and change the setting to automatic or low. The next morning, give it another stir and scrape the bottom. (For stovetop cooking instructions, see headnote.)
• To make one serving, scoop a bowl of porridge into a small saucepan and bring to a simmer. Add a few pieces of marinated chicken and stir over medium heat until the chicken is cooked. Transfer into a bowl and drizzle with a little oil, garnish with fried shallots, spring onions, and ginger strips. Season with soy sauce, salt and pepper. Serve with condiments on separate plates.

VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE

Steps:

• Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
• Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
• Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
• Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.